Guinea fowl after winetype Recipe
Recipe Ingredients for Guinea fowl after winetype
| Amount | Ingredient |
|---|---|
| 2 pcs | Guinea fowl |
| 1 pinch | Oil |
| 3 pinches | Water |
| 2 pcs | Shallots |
| 1 zw | Thyme |
| 1 small | Bay leaf |
| 500 grams | Bright grapes |
| some | Salt and pepper |
Guinea fowl after winetype Recipe Directions
Guinea fowl inside salt and pepper, brush with oil. Fry with the remaining oil in the oven at 240 ° C for about 40 minutes. As soon as the guinea fowl are well browned, reduce temperature to 200 ° C, basting several times with gravy.
Chopped shallots, thyme and bay leaf in the salted, cold water, let it cook for several minutes. Gradually pour the broth into the roasting pan. Grapes, remove seeds, allow to cool in cold water just to a boil and in the water. Preheat the oven off and have the chicken for 5 minutes in the oven. Arrange on a warmed plate with the drained grapes. Serve the gravy separately.
